Sticky Apple-Cinnamon Rolls

These giant sticky buns are bursting with chopped apples and pecans. The rolls bake in a sweet caramel syrup. Serve them for breakfast or as a dessert at brunch.

Ingredients

6 1/4-6 3/4cups all-purpose flour

2 packages active dry yeast

2 cups milk

1/4cup granulated sugar

1/4cup butter

1 1/2teaspoons salt

1 egg

1/2cup packed brown sugar

1/2cup granulated sugar

1/4cup all-purpose flour

1 tablespoon ground cinnamon

1/2cup butter

2 cups finely chopped peeled apple

1 cup chopped pecans

1 recipe Caramel Syrup (see recipe below)

Directions

In a large mixing bowl, combine 2-1/2 cups of flour and the yeast. Set aside.

In a medium saucepan, heat and stir milk, the 1/4 cup granulated sugar, the 1/4 cup butter, and the salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to flour mixture. Then, add the egg. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total). Shape the dough into a ball. Place dough in lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place until doubled (45 to 60 minutes).

For filling, in a small mixing bowl, combine the 1/2 cup brown sugar, the 1/2 cup granulated sugar, the 1/4 cup flour, and the cinnamon. Cut in the 1/2 cup butter until mixture resembles coarse crumbs.